Pudla with Cauliflower and Thai Chili Chutney

This too shall pass.

Until then, Ghirardelli chocolate squares are on sale at CVS.  So there's that.

Llevame lejos desde aquĆ­.

Pudla with Cauliflower and Thai Chili Chutney
(Chickpea Flour Crepes)
from The Kitchn

1 head cauliflower, de-stemmed
1/2 teaspoon cumin
1/2 teaspoon whole caraway seeds
~1/4 c olive oil, divided
1 1/3 c chickpea flour
1 c water, plus more
1 1/2 c fresh parsley leaves, divided
1/4 c fresh mint leaves
1 1/2 inches fresh ginger, divided
1 tablespoon salt, divided
1/2 teaspoon chili powder
2 teaspoons lemon juice, divided
3 Thai chilis
3 medium garlic cloves
1-2 plum tomatoes

In a medium bowl, whisk together the chickpea flour, water, 3/4 c parsley, mint, 1 inch ginger (grated), 2 teaspoons salt, chili powder, and 1 teaspoon lemon juice.  The original recipe called for 1 c water, but I ended up adding at least another 1/2 c to my batter (Maybe because my flour is old?  I have no idea.) -- just use your judgment.  If you think it's going to be too thick to spread easily in a thin layer in a hot pan, you should add more water.  Let this mixture sit for at least a half hour, or up to 2 hours.

Preheat the oven to 425 degrees F.  Slice the cauliflower into bite-sized pieces, then toss in a bowl with a couple tablespoons olive oil, cumin, caraway seeds, and a teaspoon of salt.  Roast in a sheet pan until softened inside, crispy and browned on the outside.

Meanwhile, chop the tomatoes into a small dice.  Let them marinate in a bowl with the other teaspoon of lemon juice while you finish preparing the rest of the dish.  In a food processor, blend the remaining 3/4 c parsley, 1/2 inch ginger, chilis, and garlic into a paste.  Set aside in a bowl for serving

Once your batter has sat for long enough and your cauliflower is almost done cooking, heat a nonstick pan coated with cooking spray (or canola oil) over high heat.  Once it's screaming hot, reduce the heat to medium-high and add around 1/3 c of batter into the pan.  Tilt it around immediately to distribute the batter in a thin, even layer.  Cook for 30 seconds to a minute on the first side, then flip and repeat on the other side.

To serve, you can rip the crepes like naan bread and use it to pick up the veggies, or use the veggies to fill the crepes and roll them up.  Either way, they're really satisfying.

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